Recipe courtesy of Peggy M., Jupiter, FL., who writes: "I usually make a large batch (8 to 10 pounds), form the patties, then freeze them individually on trays. Once frozen, I put them in a freezer bag and keep them in the freezer, pulling out what we need."
*Optional coconut or olive oil for lean meats - approx. 1 to 2 teaspoons per pound of meat.
Homemade Sausage Patties https://traditionalcookingschool.com/pod-cast/kyf-035-foods-and-recipes-were-loving/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Foods+and+Recipes+We%27re+Loving+%28KYF035%29